Steve’s German Spaghetti

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

August 3, 2011•1 comment

Bacon makes its way into our home on special occasions, and upon uncovering a package leftover from Father’s Day in the freezer, it didn’t take us long to decide how to use it. This spaghetti recipe comes from my husband’s mother, passed down from her mother, and has become one of Steve’s favorite recipes from childhood.

Heat large skillet over medium heat. Add bacon pieces to hot skillet in an even layer.

Cook tossing occasionally, about 30 minutes until bacon starts to crisp. If pan gets too hot, turn down heat a bit. Lift bacon out of the pan with a slotted spoon onto a plate. Pour fat into a glass jar to cool and save for another use or discard.

Add onion to the pan and cook on low until translucent and tender. Add garlic and cook about 30 seconds longer. Add bacon back into the pan. Squeeze the tomatoes with your hand into the pan and add 1 cup of the tomato juice. Add Italian seasoning, salt, and pepper. Simmer for 15-30 minutes.

Cook spaghetti in salted water according to package directions. Drain, reserving 1/4 cup of liquid, and toss while still hot with olive oil.

3. Add spaghetti and sauce to the pot that noodles were boiled in. Stir in oregano and basil. Adjust seasoning with more salt and pepper as desired. If sauce needs thinning, use some of reserved pasta water.

*To chiffonade basil, stack basil leaves on top of one another and roll up into a cigarette shape. Slice crosswise as thinly as you can.

1. Heat large skillet over medium heat and add bacon pieces in an even layer. Cook stirring occasionally, about 30 minutes until bacon is crisp. If pan gets too hot, turn down heat a bit. Lift bacon out of the pan with a slotted spoon onto a plate. Pour fat into a glass jar to cool and save for another use or discard. Add onion to the pan and cook on low until translucent and tender. Add garlic & cook about 30 seconds more.Add bacon back into the pan. Squeeze the tomatoes with your hand into the pan and add 1 cup of the tomato juice. Add Italian seasoning, salt, and pepper. Simmer for 15-30 minutes.

2. Cook spaghetti in salted water according to package directions. Drain, reserving 1/4 cup (60 ml) of liquid, and toss while still hot with olive oil.

3. Add spaghetti and sauce to the pot that noodles were boiled in. Stir in oregano and basil. Adjust seasoning with more salt and pepper as desired. If sauce needs thinning, use some of reserved pasta water.

*To chiffonade basil, stack basil leaves on top of one another and roll up into a cigarette shape. Slice crosswise as thinly as you can.

Instructions

Heat large skillet over medium heat and add bacon pieces in an even layer. Cook stirring occasionally, about 30 minutes until bacon is crisp. If pan gets too hot, turn down heat a bit. Lift bacon out of the pan with a slotted spoon onto a plate. Pour fat into a glass jar to cool and save for another use or discard. Add onion to the pan and cook on low until translucent and tender. Add garlic & cook about 30 seconds more. Add bacon back into the pan. Squeeze the tomatoes with your hand into the pan and add 1 cup of the tomato juice. Add Italian seasoning, salt, and pepper. Simmer for 15-30 minutes.

Cook spaghetti in salted water according to package directions. Drain, reserving 1/4 cup (60 ml) of liquid, and toss while still hot with olive oil.

Add spaghetti and sauce to the pot that noodles were boiled in. Stir in oregano and basil. Adjust seasoning with more salt and pepper as desired. If sauce needs thinning, use some of reserved pasta water.

*To chiffonade basil, stack basil leaves on top of one another and roll up into a cigarette shape. Slice crosswise as thinly as you can.